It took more than 24 hours for me to complete the making of the croissants but here is the recipe I followed, along with step by step photos.

You will need to combine 2 packets of yeast and 6 Tablespoons of  warm water.  I put my Pyrex measuring cup in the microwave for 20 seconds, pinched some sugar into it then added the yeast.  Let that stand for 5-10 mins.

Begin to mix the dough.  I did mine by hand.  I started by melting the 4 tblsps of butter in the microwave for about 30-40 secs.  Add the 1/4 sugar, 2 tsp of salt, 2 cups of milk, yeast mixture and 1/2 cup of flour.  I mixed this with a whisk at first because the wooden spoon I decided was best just wasn’t cutting it.

 

Gradually add the remaining 4 1/2 cups of flour ( for a total of 5 cups) by 1/2 cupfuls and mix until its a sticky ball.  The picture below shows what mine looks like after 3 cups of flour have been added.  Note: measure out your flour first or have a system for counting the half cupfuls.  It will be sticky but not too sticky.

 

On a lightly floured surface, begin to roll out the dough into a rectangle about 1/2 inch thick.  Then place it in the ‘fridge for about 30 or 40 minutes.

 

Now comes the butter package.  Take 1 pound of naked butter – strip off all the paper – and place it in a gallon freezer baggie.  Work with both your hands and the rolling pin to flatten it out.  Mine tried to force its way through the seal but pushing it around and resealing it was easy.  This butter rectangle should be slightly smaller than the dough rectangle you just made.  Once this is formed, place this back in the fridge to stiffen up a bit too.

 

Its time to laminate the dough!  Place the butter package on the dough as in the above picture.  Now with the short side of the rectangle towards you, fold the dough over the butter as you would fold a letter going in to an envelope: into thirds.  Top third over, fold the bottom up and begin to roll it out again with the short side facing you and roll it in to a rectangle about 15″ by 10″.  This is considered a ‘turn’.  Return the dough to the fridge to chill again for between 30 and 45 mins.

 

After the second ‘turn’

 

 

Repeat this process for a total of four ‘turns’.   So 3 more times you will take the dough out of the fridge, roll it out, fold it over, roll it out, return to fridge.  That last time you need to refrigerate it for 4 hours or overnight.  I chilled mine overnight.  Thats why I’m saying its really slow food.

The next morning ( or later in the day), take out your dough.  Cut it in half.  Return one half to the refrigerator.  Once you roll the half you are working with into a rectangle of about 9″ by 18″ CUT IT IN HALF or you will have GIANT croissants which may not be a bad thing but you will have to bake them longer and allow them to rise longer as well.

This process goes so much quicker with a pizza cutter.

Along the straight side of the croissant, cut a notch.  This makes rolling smother and tighter.  Now you have to wait even longer by allowing these guys to rise for about an hour.  I did not test how short this could be but I bet you could get away with 30 minutes.  Didn’t get a picture of them rolled before I out them in to oven.

Preheat that oven to 425 degrees and make an egg wash from 1 egg white and a tbl of water.  Brush lightly on top.

Bake for 15-18 minutes or until golden brown.  Eat!

 

Note: If you want to freeze these babies, you will want to freeze them right after you roll them up and before baking.  Set on baking tray and place in freezer for at least 2 hours.   You can reach in and reap the rewards of your hard work for as long as those mouths camoring for them let you.  Or you can make a double batch.

Recipe:
2 packets of yeast
1/4 c of sugar
6 Tablespoons of warm water
2 teaspoons salt
4 Tablespoons butter, melted
2 cups of cold whole milk
5 cups of flour, plus more for rolling the dough
2 cups (4 sticks {1 pound}) of cold butter
1 large egg white, beaten with 2 teaspoons of water

1. Start the yeast. Dissolve the yeast and a pinch of the sugar in the 6 tablespoons of water. Let stand for about 5 minutes. It will become foamy and smell like bread.
2. Melt the butter then add the sugar, salt, milk, yeast mixture and 1/2 cup of the flour. Mix this with a wooden spoon until blended. Add the flour by 1/2 cupfuls until it is all incorporated. It will be a sticky ball.
3. Flour a surface and roll out the dough into a rectangle about 1/2″ thick. Put this onto a baking sheet and cover with plastic wrap. Put this in to the refrigerator until chilled, about 40 minutes.
4. Make the butter package by putting the pound of butter into a gallon size freezer bag and work it until it is a rectangle. It should be smaller than your dough rectangle. Don’t go for perfection here as long as it fits into the dough rectangle, it will come out fine.
5. Create the buttery layers by laminating the dough. Take the dough rectangle out of the fridge. Roll it into a 16″ by 10″ rectangle. Center the butter package on the dough, then fold it like a letter: 1/3 top down, then 1/3 bottom up. Place the short side facing you and roll this out into a 16 by 10 rectangle again. Fold over like the letter, short side facing you, roll out again. This is considered one ‘turn’
6. Put this back into the fridge to chill for between 30-45 minutes.
7. Back to the rolling surface and with the short side facing you again, roll out the dough to the rectangle, fold it, flip it so short side is facing you, roll it out again.
8. You have now completed 2 turns. Do it 2 more times and after that chill the dough for 4 hours or overnight.
9. Take the dough out of the fridge. Cut it in half. Return one half to the fridge and roll out the other. Cut the rectangle in half. The use a pizza cutter or a sharp knife and make the triangles. Cut a small vertical slit in the straight side for easier rolling. Place on a parchment lined baking sheet and cover with a towel. Allow these to rest and rise for 1-2 hours. They will not double in size like other yeast breads do.
10. While waiting for these to rise, preheat oven to 425 degrees.
11. Brush tops of croissants with the egg wash. Put the baking sheet in the middle of the oven and bake for 15-18 minutes. When done, let them cool on a wire rack. Serve warm or a t room temperature.

NOTE: To freeze, follow steps 1 through 9. Cover the baking sheets and freeze them for 2 hours. Remove the pans and place the croissants in a freezer safe bag and seal. To bake, allow the croissants to thaw OVERNIGHT in the fridge and then bake as directed.
They will keep in the freezer for 6 months.